Shepherd’s Pie with Cheesy Potato Topping

Prep Time:15 minutes

Cook Time: 45 minutes

Servings: 6

Ingredients

2 tablespoon butter

1/2 pound sliced mushrooms

1/2 teaspoon salt

1/2 teaspoon pepper

1 onion diced

1 celery diced

1 carrot diced

1 tablespoon finely chopped fresh rosemary

2 cloves garlic minced

2 tablespoons tomato paste

1-1/2 lb ground beef

1-1/2 cups sodium-reduced beef broth

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

3 tablespoons all-purpose flour

4 cups frozen shredded hash browns

1 cup shredded aged Cheddar cheese

1/3 cup grated parmesan cheese

2 tablespoon finely chopped parsley

Directions

1. Add butter to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute, then set to High Temperature. Stir in mushrooms, and 1/4 tsp each salt and pepper. Cook for 3 to 5 minutes or until mushrooms start to brown. Stir in onion, celery, carrot, rosemary, garlic, and remaining salt and pepper; cook for 2 to 3 minutes or until softened. Stir in ground beef; cook for 3 to 5 minutes or until starting to brown. Stir in tomato paste; cook for 1 minute. Press Cancel.
2. Stir in broth, Worcestershire sauce and mustard. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual Setting on High Pressure for 4 minutes.
3. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
4. With lid off, select Saute setting and set to High Temperature. Whisk flour with 2 tbsp water until smooth; whisk into beef mixture. Bring to boil; cook for 2 to 3 minutes or until thickened.
5. Sprinkle hash browns, Cheddar and Parmesan cheese over top.
6. Using the Air Fryer Lid select Roast at  400°F for  25 to 35 minutes or until topping is golden brown and bubbling. Sprinkle with parsley.